Sweet-tasting lump crab is sold precooked, so it's perfect for a fast meal. Melissa Rubel Jacobson uses it here in a crunchy salad that gets a double dose of nutty flavor from walnuts and walnut oil. Main-Course Salads
In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper.
In a medium bowl, toss the watercress with 3 tablespoons of the dressing. In another medium bowl, gently toss the crab with the celery, apple, walnuts and the remaining dressing. Season with salt and pepper. Transfer the watercress to plates, top with the crab salad and serve.
Chardonnay aged in new oak barrels has notes of vanilla and toast that go nicely with this nutty seafood salad. Look for one from Sonoma's Russian River Valley.